Wednesday, July 17, 2013

Garlic Scape Pesto

  • ½ cup chopped garlic scapes
  • ½ cup grated parmesan or feta cheese for spinach 
  • ⅓ cup lightly toasted nuts ( I do not like pine nut I prefer pecan or hazel nuts)
  • ½ cup fresh chop basil or chop spinach, packed tightly 
  • juice of ½ lemon
  • French Celtic fine sea salt & fresh ground pepper to taste
  • ⅓ cup good quality olive oil
  1. Add everything all ingredients to a food processor keep olive oil for later
  2. Process until everything is finely chopped and almost a paste.
  3. Leave the processor running and stream in oil
  4. It will only take a moment of two for the mixture to emulsify  
  5.        top with olive oil seal and refrigerate 
  6. Can be stored in the refrigerator for several days, freeze well.

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